Scalloped Potatoes with Goat Cheese and Herbes de Provence

• 1 1/2 cups heavy cream
• 1 1/2 cups canned chicken broth
• 1 cup dry white wine
• 2/3 cup minced shallots
• 2 teaspoon minced garlic
• 1 tablespoon herbes de Provence
• 3/4 teaspoon salt
• 1 (10 1/2 to 11-ounce) log soft fresh goat cheese, crumbled
• 4 pounds russet potatoes, peeled, thinly sliced

1. Preheat oven to 400 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
2. Mix first 7 ingredients in large pot.
3. Bring to simmer over medium-high heat.
4. Add half of cheese; whisk until smooth.
5. Chill remaining cheese.
6. Transfer potato mixture to prepared dish, spreading evenly.
7. Cover with foil; bake 15 minutes.
8. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
9. Dot potatoes with remaining cheese.
10. Bake until cheese softens, about 5 minutes.
11. Let cool 15 minutes before serving.

heavy cream, chicken broth, white wine, shallots, garlic, herbes, salt, goat cheese, russet potatoes

Taken from www.foodnetwork.com/recipes/scalloped-potatoes-with-goat-cheese-and-herbes-de-provence-recipe.html (may not work)